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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
30 x 1 g
piece (70 g)
1,300 x 1 ml
200 x 1 g
600 x 1 g
1 g
tea spoon (5 g)
100 x 1 ml
3 x spoon (15 ml)
10 g
4 x piece (55 g)
2 x tea spoon (5 g)
tea spoon (5 g)
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Recipe preparation process
1
Peel the potatoes, cut them into small pieces and boil them until soft in lightly salted water (set aside and keep warm). Fry the chopped onion briefly in butter until pink and add the beans (if using frozen beans, put them in the butter when they are thawed). Fry them lightly, add salt, mace and broth.
2
Cook them together until soft. Add sugar, cream and pepper, boil briefly.
3
Boil the eggs until soft. Blend the cooked bean mixture with vinegar (keep some beans whole). Serve with hot potatoes, egg, add a few remaining beans and garnish with fresh dill.
{{data.energy}}1,590 kcal
Also {{data.energyAlt}}6,656 kJ ● Energy
{{data.protein}}67.6 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}152 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 43.1 g
{{data.fat}}73.6 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 29.1 g
Trans fatty acids
{{data.transFattyAcid}} 0.82 g
Mono nonsaturated
{{data.monoSaturated}} 17.5 g
Poly nonsaturated
{{data.polySaturated}} 5.7 g
Cholesterol
{{data.cholesterol}} 1,020 mg
Fiber
{{data.fiber}} 23.2 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 9.9 g
Calcium
{{data.calcium}} 552 mg
Sodium
{{data.sodium}} 0.01 g
Water
{{data.water}} 1,914 g
PHE
{{data.phe}} 3,382 mg
{{calculated.percentage}}%
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